These vibrant salad boats are made with a creamy, zesty mix of chickpeas , avocado , fresh herbs , and citrus, all tucked into crisp Little Gem lettuce leaves. Think of them as a lighter, Mediterranean-meets-California twist on guacamole-meets-chickpea salad. Easy to make, finger-friendly, and full of fiber and healthy fats!
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsTotal Time 15 minsFor the Chickpea-Avocado Salad
1 can chickpeas, drained and rinsed
1 ripe avocado
1 tbsp lemon juice (plus more to taste)
1 tbsp olive oil
1 clove garlic, finely grated or minced
¼ cup red onion or shallot, finely diced
¼ cup fresh cilantro or parsley, chopped
½ tsp ground cumin (optional for a warm depth)
Salt and black pepper to taste
Optional: pinch of chili flakes or diced jalapeño for heat
For Assembly
1 head Little Gem lettuce (or baby romaine), leaves separated
Extra chopped herbs or sprouts for garnish
Lemon wedges, for serving
Make the Salad Base
1
In a medium bowl, mash half of the chickpeas and the avocado together using a fork or potato masher until creamy but still a bit chunky.
Add the remaining whole chickpeas.
Add Flavor
2
Stir in lemon juice , olive oil , minced garlic , onion , herbs , and spices (like cumin and chili flakes if using).
Season with salt and pepper to taste.
Mix gently until evenly combined. Adjust lemon and salt to brighten the flavor.
Assemble the Lettuce Boats
3
Separate and rinse the Little Gem leaves , patting them dry.
Spoon about 1–2 tablespoons of the chickpea-avocado salad into each leaf.
Garnish & Serve
4
Sprinkle with extra chopped herbs, microgreens , or toasted seeds if you like.
Serve immediately with lemon wedges on the side.
Tips for Success
5
If not serving immediately, add the avocado just before assembling to prevent browning.
Store salad mixture in an airtight container with plastic wrap pressed to the surface for up to 24 hours .
These make a great lunchbox or picnic item—just pack salad and lettuce separately and assemble on-site.
Variations
6
Add diced tomatoes or cucumber for more crunch
Top with crumbled vegan feta or toasted chickpeas for texture
Swap in white beans or lentils for a different pulse protein
Suggested Pairings
7
Side: Roasted sweet potato wedges or a quinoa tabbouleh
Drink: Iced mint tea, citrus-infused sparkling water, or a crisp white wine
Dessert: Coconut yogurt with berries or date truffles
Ingredients For the Chickpea-Avocado Salad
1 can chickpeas, drained and rinsed
1 ripe avocado
1 tbsp lemon juice (plus more to taste)
1 tbsp olive oil
1 clove garlic, finely grated or minced
¼ cup red onion or shallot, finely diced
¼ cup fresh cilantro or parsley, chopped
½ tsp ground cumin (optional for a warm depth)
Salt and black pepper to taste
Optional: pinch of chili flakes or diced jalapeño for heat
For Assembly
1 head Little Gem lettuce (or baby romaine), leaves separated
Extra chopped herbs or sprouts for garnish
Lemon wedges, for serving
Directions Make the Salad Base
1
In a medium bowl, mash half of the chickpeas and the avocado together using a fork or potato masher until creamy but still a bit chunky.
Add the remaining whole chickpeas.
Add Flavor
2
Stir in lemon juice , olive oil , minced garlic , onion , herbs , and spices (like cumin and chili flakes if using).
Season with salt and pepper to taste.
Mix gently until evenly combined. Adjust lemon and salt to brighten the flavor.
Assemble the Lettuce Boats
3
Separate and rinse the Little Gem leaves , patting them dry.
Spoon about 1–2 tablespoons of the chickpea-avocado salad into each leaf.
Garnish & Serve
4
Sprinkle with extra chopped herbs, microgreens , or toasted seeds if you like.
Serve immediately with lemon wedges on the side.
Tips for Success
5
If not serving immediately, add the avocado just before assembling to prevent browning.
Store salad mixture in an airtight container with plastic wrap pressed to the surface for up to 24 hours .
These make a great lunchbox or picnic item—just pack salad and lettuce separately and assemble on-site.
Variations
6
Add diced tomatoes or cucumber for more crunch
Top with crumbled vegan feta or toasted chickpeas for texture
Swap in white beans or lentils for a different pulse protein
Suggested Pairings
7
Side: Roasted sweet potato wedges or a quinoa tabbouleh
Drink: Iced mint tea, citrus-infused sparkling water, or a crisp white wine
Dessert: Coconut yogurt with berries or date truffles
Chickpea & Avocado Salad Boats in Little Gem Lettuce
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